Score the skin side of the duck breasts 1cm apart in a criss-cross pattern.
Season with the salt and pepper.
Put the duck breasts skin side down into a heated oven proof pan and cook until the skin is crispy. This should take 4-5 minutes.
While the duck is cooking prepare the sauce by putting the stock, honey, red wine, ginger, orange juice and tomato puree into bowl and whisking together.
Discard any excess fat from the pan and turn the duck breasts over, cooking for a further 2 minutes.
Discard any excess fat again, and place the pan in the oven for 5 minutes.
Remove the pan from the oven and set the duck breasts aside to rest covered with foil for 10 minutes.
Pour the sauce mix into the same pan and bring to the boil stirring to loosen any residues.Simmer for a few minutes or until the sauce has thickened.
Slice the duck breast and serve with the orange sauce.
Notes
Serve with roast or dauphinoise potatoes and seasonal vegetables.